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    Chicken Stock


    Source of Recipe


    www

    1-2 lbs chicken necks & backs
    2 tsp. salt
    2 stalks celery with tops, chunked
    2 whole peppercorns
    1 sm. onion, cut into eighths

    Place all ingredients in crock pot. Add water to cover. Cover and
    cook on low setting 10 to 18 hours. Strain through dampened
    cheesecloth before using. Makes 8 cups strained stock (about 3 1/2
    quarts).

    To clarify stock: remove bones and vegetables from crock pot. Turn
    to high setting for 15 minutes. Stir in 2 egg whites and broken
    egg shells. Allow to heat 15 minutes to 1 hour. Strain through
    dampened cheese cloth.

    To defat stock: place in large bowl and refrigerate overnight.
    Fat will salidify on top of stock and will be easy to remove.


 

 

 


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